Nut And Berry Bark

Directions

1. 1
   Shell pistachios. If desired, rinse and dry thoroughly to remove salt.
2. 2
   Steam cranberries in steamer basket or metal colander over 1/2-inch of boiling water in a medium saucepan for 3-4 minutes until softened. Blot berries dry in paper towels and cool. Reduce heat under saucepan to medium low to keep water simmering.
3. 3
   Place 3/4 of the chopped chocolate in a medium heat-proof bowl and set over simmering water. Use a rubber spatula to stir occasionally, until chocolate is almost melted, about 4 minutes. Add remaining chocolate and stir until smooth. Insert candy thermometer into chocolate and set aside to cool at 83 degrees F., stirring occasionally.
4. 4
   Line a large baking sheet with parchment or foil. Set aside. Reserve 2 tablespoons each of the cranberries and the greenest pistachios. Stir the remainder into the chocolate and scrape the mixture onto the lined baking sheet. Use a metal palette knife to spread it into a 10-inch by 4-inch rectangle, about 3/8-inch thick. Scatter reserved nuts and berries over surface and press lightly. Refrigerate 20-30 minutes until hardened. Break into large pieces. Store in an airtight container for up to 1 week.